I love pancakes. In fact, I think I could write a weekly gluten-free pancake column. Often on Sunday mornings, I play with my favorite pancake recipe, swapping ingredients as my mood and taste dictate. When I found myself returning again and again to one variation to tweak it, I knew I'd hit on my new "favorite" (for now) pancake recipe.

Based on my classic pancake recipe, these pancakes use whole grains but remain just as light and fluffy as the original recipe. Sorghum and brown rice flour replace the white and sweet rice flours, and potato starch steps in for cornstarch. The addition of ground flax-meal and dark brown sugar adds a pleasant but not overwhelming nutty/sweet flavor.